Recipe
Dessert
Gluten-Free Pumpkin-Spice Cake
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 packet(s) gluten-free spice cake mix | ||
| 3 large omega-enriched eggs | ||
| 3 tbsp. milled flax seed | ||
| ½ c. canola oil | ||
| 1 c. Libby's 100% pure pumpkin or Farmer's Market organic pumpkin | ||
| 1 tub Betty Crocker Rich & Creamy cream cheese frosting or whipped cream cheese frosting | ||
| ⅓ c. chopped walnuts, optional |
Directions
- Preheat oven to 350 degrees. Grease and flour 9-by-13-inch pan.
- Combine cake mix, eggs, flax seed, oil and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Add walnuts, if desired. Pour into prepared pan.
- Bake 36 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
- Frost cake with cream cheese frosting.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 220mg
- Total Carbohydrates: 36g
- Protein: 2g
Daily Values
0%
Vitamin A 30%
0%
Iron 2%